|
KAYACHARU
| Channa
dal |
1
cup |
| Egg
plant |
1 |
| plantain |
1 |
| Drum
stick |
1 |
| Mustard
seeds |
1
tsp |
| Pepper |
1
tsp |
| cumin
seeds |
1
tsp |
| Red
chili |
2 |
| Garlic |
15 |
| parboil
rice |
2
tsp |
| Tamarind
juice |
1/4
cup |
| Curry
leaves |
|
| Salt |
|
| Oil |
|
- Soak
channa dal in water for one day and cook until it becomes tender.
- Heat
the pan with the oil and fry garlic until it becomes golden color.
- Cut
egg plant, plantain, drumstick into pieces and cook until it
becomes tender.
- Heat
the pan and fry the rice until it becomes golden color.
- Let
it cool and grind it coarsely in the blender with 1/4 cup water.
- Take
mustard seeds, cumin seeds, red chili, 2 garlic, curry leaves,
pepper and curry leaves, blend it in the blender with
1/2 cup water and keep this mixture aside.
- Heat
the pan with the oil and add mustard seeds, cumin seeds. Fry
for 10 secs and
add blended mixture and tamarind juice let it boil for 2 min.
- Then
add turmeric powder, cooked vegetables and salt mix well.
- Add
fried garlic and cooked channa dal mix well. Let it boil in medium
heat and add blended rice to it and mix well.
- Cook
it in low heat, until it becomes little thick.
Recipe by
Vasantha Kumari .B, TN India |
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|
